Chicken and Broccoli Alfredo Pasta Bake
Creamy, cheesy, and loaded with tender chicken and broccoli, this Chicken and Broccoli Alfredo Pasta Bake is the ultimate comfort food. Perfect for busy weeknights, meal prep, or family dinners, this easy baked pasta recipe is guaranteed to be a crowd-pleaser.
Ingredients
For the Pasta Bake
- 12 ounces penne pasta – holds the creamy sauce beautifully.
- 2 cups cooked chicken breast diced or shredded – rotisserie chicken works wonderfully.
- 3 cups broccoli florets – lightly steamed until crisp-tender.
- 2 cups shredded mozzarella cheese – melts into a gooey topping.
- ½ cup grated Parmesan cheese – adds nutty salty flavor.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons chopped parsley optional for garnish
Homemade Alfredo Sauce
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- A pinch of nutmeg optional for authentic flavor
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta until al dente and drain.
- Steam the broccoli until crisp-tender and drain well.
- Prepare the homemade Alfredo sauce with butter, garlic, cream, milk, Parmesan, and seasonings.
- Combine the cooked pasta, chicken, broccoli, and Alfredo sauce.
- Transfer the mixture to the prepared baking dish.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Bake for 20–25 minutes until bubbly and golden.
- Broil for 2–3 minutes if a crispier cheese topping is desired.
- Rest for 5–10 minutes, garnish with parsley, and serve warm.
Notes
- Cook the pasta just until al dente to prevent it from becoming mushy after baking.
- Freshly grated Parmesan creates the creamiest Alfredo sauce.
- Let the casserole rest for 5–10 minutes before serving for the best texture.